This deep intense flavored stock is super versatile. It is the base to many of my dishes. Full of vitamins and minerals.

Ingredients (4 quarts)

4 carrots sliced

2 onions sliced

2 celery sliced

10 button mushrooms

2 tbsp olive oil

2 leeks sliced

2 garlic cloves cut in halves

2 shallots sliced

1 tomato cut into quarters

1 bay leaf

3 fresh thyme sprigs

3 fresh parsley sprigs

1 tbsp whole black pepper

4 cloves

1 tbsp whole cumin

1 tbsp whole coriander

5 quarts good water

Instructions

Preheat oven 400 degrees

Add carrots, onions, celery and mushrooms to large roasting pan and toss with olive oil. Roast in oven for about 1/2 hours. Moving vegis frequently. When lightly browned place in pot with other vegis.

Meanwhile in a large 10 quarte pot add leeks, garlic, shallots and tomato. Add the water and bring to a light simmer. Skim away any scum. Then add the rest of the ingredients and simmer for 2 hours. Strain with a fine mesh strainer. Split into 4 individual 1 quart containers. Place in fridge with tops off. Freeze if not going to use within 3 days. Freeze for up to 3 months.

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About Me

I am originally from Boulder, Colorado. After attending college in San Diego, I
worked in various restaurants, learning the trade on the job.I had a passion for Mediterranean cuisine
and felt that I needed actual cultural experience to advance my knowledge of
the cuisine.I set off for Spain.There, I spent time in the kitchens of
several very famous restaurants: Candido in Segovia, one of the most well-known
and respected restaurants in Spain, which is more than a hundred years old; El
Bulli in Rosas, a three star Michelin restaurant, where I worked under Ferran
Adria; and Arzak in San Sebastian, also a tree-star Michelin restaurant.After a brief stint in Manhattan at Il Buco
restaurant, I headed for the Hamptons and took an executive chef position at
Alison in Bridgehampton, where I presented Basque country-influenced
cuisine. I had to get back to Spain after being in the states for several years and now I live in Mallorca. Today, I am a Private Chef, Food Writer and Cooking Instructor specializing in Plant-Based Mediterranean Cuisine.

Authors' Disclaimer

The contents of this blog is strictly for informational purposes, and in no way should be used as a substitute for advice from your own health care professional. Therefore, you must not consider the information and or recipes found here as a replacement for consultation with oncologists, cardiovascular disease specialists, endocrinologists, and other types of medical practitioners.